Ragi Bread/ Finger Millet Bread Recipe : How to Make It

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Ragi Bread/ Finger Millet Bread Recipe : How to Make It
heap of various bread on wooden background

With the world getting more health conscious, the demand for healthy options are increasing too. Finger millet bread is the best option for a healthy bread. Even non-millet eaters love finger millet bread. This millet bread is called Ragi bread in India and is also known as finger millet bread recipe outside India.

When we think of bread, the type that probably first comes to mind is the usual wheat-based variety. However, there are many kinds of bread beyond white or whole wheat. One such variety that is gaining more and more popularity today is Ragi bread.

Those who are gluten intolerant or follow gluten free diets can try this ragi bread recipe for healthy choices for their evening meals. Ragi, a type of millet that looks like brown rice, has spread its fragrance in Indian kitchens since ancient days; long before the early settlers introduced their culture, religious beliefs and developed distinct culinary techniques in this region.

Ragi flour is an indigenous flour made from a native grain called as finger millet, ragi, kannada millet or lesser known as “sona masoor”. It is gluten-free and has been a staple in India since ages. Ragi is mostly consumed in the Southern parts of India.

Ragi is a distant cousin of wheat and tastes a bit like it. It is an excellent source of calcium, magnesium, iron, copper and zinc.  Ragi bread is completely vegan, and you can even infuse it with herbs such as sage or rosemary for a slightly savory taste.

Ragi grain is known for its excellent health benefits. Most people are not aware of this nutritious grain and its wide range of uses in Indian cuisine. This ragi bread recipe makes healthy sandwiches or toast as well as a perfect accompaniment to any meal.

Ragi flour is a great alternative to regular flour. It has a similar texture and can be used in a wide variety of recipes. It also has a lot of health benefits such as being gluten-free and high in fiber.

Ragi flour can be used in many ways, such as in a flour substitute in place of regular flour or in a recipe as an addition to regular flour to give a different flavor and texture.

Ragi flour is nutritious and has pleasant nutty taste to it. It’s not only good for infants, but for adults as well. The soft and spongy ragi bread slices are a favorite for kids and adults.

Ragi  is one of the healthiest foods on Earth and is packed with many more nutrients than any other food on this planet. Finger millet makes up a major part of Indian diet along with rice, jowar and bajra.

In this post we will tell you how you can make Ragi Bread With ragi flour at home easily. Ragi recipes are ideal for beginners as they are lengthy and easy to make.

If you tired of your usual sandwich bread? Ragi is a healthy whole grain alternative that will keep you satiated longer than your usual sandwich bread. Ragi bread can be made in the comfort of your homes. Let’s explore the ingredients we need for this recipe – Ingredients for Ragi Bread

Ingredients

  • Ragi Flour
  • Milk because it adds richness to the dough.
  • Seeds: pumpkin, sesame, and sunflower seeds or any other of your choice.
  • Dry yeast 2tsp
  • sugar 2tsp
  • salt 1/2tsp
  • oil 2tsp

Ragi Bread Recipe : Step By Step Guide

  • Bring the milk to a lukewarm temperature. Add the sugar and dry yeast to this. Mix thoroughly and let aside for 10 minutes, or until frothy .
  • Add salt and ragi once the yeast-milk mixture is foamy. Combine thoroughly .
  • Combine in the finger millet powder, bread powder, wheat flour, and milk with the yeast mixture and knead by hand until a smooth dough forms.
  • Mix the seeds and knead the dough. Place the dough in the bowl after brushing it with oil. Using a pastry brush, coat the dough in oil. Allow for one hour of resting time after covering.
  • Spread the dough out into a rectangle and roll it into a log once it has proofed. Place in a greased loaf pan and set aside to rest for one hour
  • Preheat the oven to 180 degrees Celsius.
  • Grease the bread pan with ghee and set aside.
  • Place the dough on a prepared bread pan and bake for 30 to 35 minutes at 180°C.
  • Remove the bread from the pan and set it aside to cool.
  • Serve the bread slices cut into slices.

Tips For Making Ragi Bread

Before adding the yeast, make sure the milk is at room temperature. The yeast will not activate if the milk is too cold, and it will die if the milk is too hot. It should be lukewarm (about 37 C or 98 F).

First, add the ragi flour and thoroughly mix it together. After that, add the bread flour and begin kneading. The dough should be pliable, but not sticky.

After the dough has been proofed for the first time, punch it down to remove any air bubbles. This will aid in the proper shaping of the bread.

Preheat the oven properly : This is a step that cannot be skipped. You need to place the dough in a hot oven to ensure that it bakes properly.

It is essential to slice the bread immediately after it has completely cooled. This is necessary to avoid the bread becoming soggy or damp.

Ragi bread can be stored in the freezer. You can either freeze the entire loaf or individual pieces of the bread. To freeze the loaf, place it in a freezer-safe bag or wrap individual pieces in cling film. Before slicing and freezing the bread, make sure it has thoroughly cooled.

Ragi flour not only lends a unique flavour to the bread, but it also gives it a wonderful colour. This Ragi bread is a tasty and healthy bread that you can make and eat at home. You can do so many adventures with ragi bread. It contains no gluten and instead uses rice flour. Its texture is rustic and the taste is nutty and delicious.

Also Read : Delicious Ragi Bread For Your Health

 

 

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